2 cut up chickens
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
1 can sliced mushrooms
1/4 - 1/2 c. cream sherry
Salt and pepper

Cut up, clean, and skin chicken. Heat soups and mushrooms until smooth (add a little water, about 1/2 can, to soup mixture). Remove from heat. Stir in sherry. Pour over chicken (already seasoned with salt and pepper) and bake, covered, at 325 degrees for 1 1/2 hours and 1/2 hour covered.